Slice the ribs and serve with a generous portion of hot bread pudding and green salad drizzled with yoghurt dressing.
BBQ Ribs with Chakalaka Bread Pudding and Green Salad
Ingredients
- BBQ Ribs
- 2 x 750g Eskort BBQ Ribs
- Chakalaka Bread Pudding
- 1 L (4 C) crusty bread cubes
- 4 eggs
- 250 ml (1 C) cream
- 410 g (1 tin) spicy chakalaka
- 250 ml (1 C) grated cheddar
- Green Salad
- 2 handfuls mixed lettuce
- 1 handful wild rocket
- 1 handful watercress
- Yoghurt Dressing
- 125 ml (½ C) plain yoghurt
- 60 ml (¼ C) granadilla pulp
- Juice and zest from one lemon
- Allergens
- This recipe contains dairy (lactose) and wheat (gluten).
- Substitutions
- Bread (gluten): Use gluten-free bread.
- Cream (lactose): Use coconut cream or Orley Whip.
- Yoghurt (lactose): Use plain coconut yoghurt.
Method
- Start a fire and allow to burn until coals form.
- Chakalaka Bread Pudding
- Preheat the oven to 185°C.
- Place the bread cubes into a greased oven dish.
- In a bowl, mix eggs, cream and chakalaka together until well combined.
- Pour the chakalaka mixture over the bread cubes and cover with cheese.
- Bake for 20 minutes.
- BBQ Ribs
- While the bread pudding bakes, braai the ribs for 10 minutes on each side.
- Green Salad
- In a salad bowl, toss all the greens together.
- Yoghurt Dressing
- In a small bowl, add yoghurt, granadilla pulp, lemon juice and zest, and mix well to combine.
Serve
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